Brisket of Beef for Feasts

Oolala's Note:

It is from one of my cookbooks in the "For Feasts" section so hence the name. This has garlic, onions, chili sauce, beef broth, Worcestershire and brown sugar. Seems like a very versatile recipe. You can add red potatoes, cut carrots, parsnips or turnips into juices during last hour of cooking if you desire.

• Total Time: 3 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 1 (5 lb) beef brisket
• 4 garlic cloves , minced
• ½ teaspoon black pepper , freshly ground
• 2 large onions , cut into 1/4-inch slices, separated into rings
• 1 (12 ounce) bottle chili sauce
• ½ cup beef broth or ½ cup beer or ½ cup water
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar , packed

Directions:

1. Preheat oven to 350°F Place meat, fat side up in a roasting pan. Spread garlic evenly over meat. Sprinkle with pepper. Arrange onions over brisket.
2. Combine chili sauce, broth, Worcestershire sauce and sugar; pour over brisket and onions.
3. Cover with heavy duty foil or lid to the roasting pan.
4. Roast 2 hours and then turn meat over; stir onions into sauce and spoon over brisket.
5. Cover again and roast another 1-2 hours until fork-tender. If you want to add potatoes or carrots as mentioned in the description, do so in the last hour of cooking.
6. Transfer meat to a cutting board and tent with foil. Let meat rest for 10 minutes.
7. Slice on the diagonal, against the grain of the meat, and place into the sauce.